Are you craving a vibrant, refreshing dessert that's surprisingly easy to make? Look no further than this Jello Coconut Cream Pie! This recipe combines the jiggly delight of Jello with the creamy richness of coconut, creating a tropical paradise in every bite. It's a perfect homemade dessert for potlucks, family gatherings, or simply a sweet treat to brighten your day. This recipe is one of those easy recipes that delivers maximum deliciousness with minimal effort, perfect for busy weeknights or when you want a quick dinner idea followed by something special.
Ingredients:
For the Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup sugar
- 6 tablespoons melted butter
For the Coconut Cream Filling:
- 1 (14 ounce) can sweetened condensed milk
- 1 (13.5 ounce) can full-fat coconut milk, refrigerated overnight
- 1 teaspoon vanilla extract
- ½ cup heavy cream, whipped to stiff peaks
For the Jello Layer:
- 1 (3 ounce) package coconut-flavored gelatin
- 1 cup boiling water
- ½ cup cold water
Instructions:
Making the Crust:
- Preheat your oven to 350°F (175°C).
- In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until evenly moistened.
- Press the mixture firmly into the bottom of a 9-inch pie plate.
- Bake for 8-10 minutes, or until lightly golden. Let cool completely.
Preparing the Coconut Cream Filling:
- In a large bowl, whisk together the sweetened condensed milk and vanilla extract until smooth.
- Carefully scoop out the thick, solidified coconut cream from the top of the refrigerated coconut milk can, leaving the watery liquid behind.
- Gently fold the coconut cream into the sweetened condensed milk mixture.
- Once fully incorporated, carefully fold in the whipped heavy cream until just combined. Be gentle to avoid deflating the whipped cream.
Assembling the Jello Layer:
- In a medium bowl, sprinkle the coconut-flavored gelatin over the boiling water. Stir until completely dissolved.
- Add the cold water and stir until well combined.
- Pour the gelatin mixture over the cooled pie crust.
- Refrigerate for at least 2 hours, or until the gelatin is completely set.
Final Touches:
- Once the Jello layer is set, gently spread the coconut cream filling evenly over the top.
- Refrigerate for at least another 2 hours to allow the cream filling to chill and set.
- Garnish with toasted coconut flakes or maraschino cherries (optional) before serving.
Tips and Variations:
- For a richer crust: Use digestive biscuits instead of graham crackers.
- Add a tropical twist: Incorporate shredded pineapple or mango chunks into the coconut cream filling.
- Make it vegan: Substitute the heavy cream with a vegan whipped topping and the condensed milk with a vegan alternative. Ensure your gelatin is also vegan-friendly.
- Adjust sweetness: If you prefer a less sweet pie, reduce the amount of sugar in the crust or use light coconut milk.
Nutritional Information (per serving, approximate):
This nutritional information is an estimate and may vary based on specific ingredients used.
- Calories: Approximately 350-400
- Fat: Approximately 20-25g
- Carbohydrates: Approximately 40-45g
- Protein: Approximately 4-5g
This Jello Coconut Cream Pie is a delicious and impressive dessert that's easier to make than you might think. It's a perfect example of how simple, healthy meals and delicious dishes can be combined for a truly satisfying treat. Enjoy this refreshing and delightful pie – it's sure to become a new family favorite!